4 boneless chicken breasts, cut into bite-size pieces
1/4 tsp pepper
1/4 tsp salt
3 Tbsp butter
1 1/2 cups whipping cream
2 Tbsp orange marmalade
1 Tbsp Dijon mustard
3/4 cup chopped toasted pecans
Season chicken with salt and pepper.
In a large skillet, melt butter. Cook chicken over medium-high heat for 3-4 minutes per side. Remove chicken from skillet.
Reduce heat to medium, add whipping cream, marmalade, and mustard, stir well. Add chicken and cook 8 min or until sauce thickens.
Place pecans on a cookie sheet. Turn broiler on low and toast pecans for 2-3 minutes.
Stir pecans in with chicken.
Use spiralizer to shred zucchini in to ‘noodles.’ Heat one tablespoon of olive oil in a saute pan on medium high heat. Saute noodles for 2-3 minutes. Season with salt and pepper.
Serve chicken with sauce over noodles and enjoy!